2 tablespoons of tomato sauce
3/4 cup of water
4 soup spoons of butter or margarine
1 minced garlic clove
1 teaspoon of salt
black pepper to taste
1 medium eggplant cut into cubes
200g of medium macaroni
120g of mozzarella cheese, sliced
2 tablespoons of tomato sauce
3/4 cup of water
4 soup spoons of butter or margarine
1 minced garlic clove
1 teaspoon of salt
black pepper to taste
1 medium eggplant cut into cubes
200g of medium macaroni
120g of mozzarella cheese, sliced
In a large skillet, combine the tomato sauce, water, butter or margarine, garlic, 1 teaspoon of salt, black pepper, and oregano
Bring to a simmer
Let it cook for a few minutes
Add the eggplant, stir well, cover, and let it cook slowly for about 20 minutes, until the eggplant is tender
Meanwhile, cook the macaroni al dente, drain, and set aside
Combine the cooked macaroni with the sauce
Transfer to a refrigerator-safe form
Top with cheese, cover or wrap with aluminum foil, and bake in a moderate oven (180°C) for about 30 minutes, or until well heated
Serve hot.
